Shiitake Mushroom and Spinach Risotto

March 20, 2019

What you’ll need:

  • Red onion
  • Shiitake mushrooms
  • Spinach
  • Arborio rice (or another short grain/risotto rice) (1 cup serves 3-4)
  • Stock (chicken or veggie) or water is just fine as well


What you’ll do:

  1. Finely chop the red onion and spice the mushrooms.
  2. In a heavy-bottomed pot, add a splash of olive oil and heat over a medium heat. Add the chopped onion and sliced mushrooms and cook slowly, sweating down and beginning to caramelize.
  3. When you’re satisfied with the onions and mushrooms, add the rice and stir well. Allow the rice to cook “dry” like this for a few minutes. You will see the edges of the grains become translucent (about 5 minutes)
  4. Add some stock (or water) about a centimetre and stir well. Allow the rice to absorb that and when most of the liquid is gone top it back up by about ½ a centimetre. Continue this process, stirring occasionally, until the rice is tender. Taste the rice occasionally and feel if it’s still crunchy or not. Add a couple handfuls of spinach during the cooking process as well so it wilts into the rice. Cook, adding more liquid throughout until the rice is tender and silky and the spinach is wilted.
  5. Serve alone, with grated cheese (if desired) or add an egg on top, or a piece of chicken, fish, pork or beef.




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